This is one of my very favorite high protein snacks – and it’s good for you too! It’s perfect to have on hand if you’re pregnant or nursing and can’t seem to find the time for a healthy snack during the day.
Serve it for guests, for your kiddos, or for the hungry hubby who is tempted to browse the pantry shelves looking for sugar or empty calories. You can even serve it with sliced raw veggies for extra nutrition.
Suggestions: carrot sticks, zucchini slices, celery sticks, radish slices, bell pepper, tortilla chips, falafel chips, or pita bread. I realize Texas and Hummus don’t seem to go together; but, hey, it is what it is. My family used to not like hummus. It always seemed too bland and “beany.” So we Tex-ified it. If you have had the same opinion of hummus, at least try this version. You may be surprised!
Spicy Texas Hummus
- 29 oz. can of chick peas (garbanzo beans), drained (If you use dried chick peas, make sure they are cooked until very tender.)
- 6 T. Tahini
- ½ C – 1 C. fresh squeezed lemon juice or lime juice (to taste)
- 3-4 drop Lemon Essential Oil (Young Living only)*
- 1-2 drops Black Pepper Essential Oil (Young Living only)*
- 3-5 fresh garlic cloves
- ¼ t. cumin
- 1 t. sea salt
- 1 bunch of fresh parsley
- 1 bunch of fresh cilantro
- 1-2 fresh jalapeños (don’t use jarred jalapeños)
- ¼ C. – ¾ C. extra virgin olive oil
- Garlic powder to taste
- Powdered Sumac (sprinkled on top)
Process herbs and garlic in food processor on pulse until chopped fine. Add and process remaining ingredients, except olive oil. Add olive oil in a thin stream, while processing, until creamy. Serve in a decorative bowl. Garnish by drizzling a bit of olive oil on top, and sprinkling with chopped parsley and powdered sumac. Serve with pita chips, pita bread, blue tortilla chips, or raw veggies.
*I only recommend using Young Living Therapeutic Grade Essential Oils in any food recipe, since lower quality oils can be produced, mixed, or distilled using toxic chemicals, such as solvents or fragrance extenders.
